Asparagus flammekuche

A little nibble for the Easter menu. Asparagi are starting to become available so you have to have them. Is it not so? I must. Have. Asparagus. I think it’s best when grilled. But on a tarte, grilled and with hollandaise sauce and a little bit of wild garlic oil isn’t bad as well. So here you have it.

Ingredients:

flammekuche dough

hollandaise sauce (I cheated, SO WHAT??!?)

asparagi

wild garlic

olive oil

Method:

wash the asparagi, snap away the end and grill them on a pan;

preheat the oven at 230 °C (250 if you can);

spread the hollandaise sauce on the dough and cook for about 6 minutes;

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About me

I love to eat and to cook. And is there anything better than having a cocktail or a glass of wine and some wonderful little nibbles at five o’clock?
Let’s face it, it’s always five o’clock somewhere in the world...